Accidentially discovered while making a stuffing precursor:
One basket sliced mushrooms
3 cups or so of water
One tea ball full of chopped fresh rosemary (probably optional)
One heaping teaspoon Penzey's vegetable broth base
Rinse mushrooms; put in water in pot with tea ball. Boil for an hour. Add broth base; blend until pureed.
Astoundingly tasty for its simplicity; I now want to try it as actual soup, with a bit of cream added.
Crossposted from Dreamwidth (original here), with comments. Comment here or there.
Welcome to the new LiveJournal
Some changes have been made to LiveJournal, and we hope you enjoy them! As we continue to improve the site on a daily basis to make your experience here better and faster, we would greatly appreciate your feedback about these changes. Please let us know what we can do for you!